Savory Vegan Tofu Mushroom Wontons with Tangy Sauce
Ingredients
Filling
- 1/2 block tofu
- 1/2 tsp sesame oil
- 1 cup white mushrooms
- 1 tsp dark soy sauce
- 2 tbsp of the sauce
Sauce
- 3.5 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp chili garlic sauce
- 1.5 tbsp sesame oil
- 1 tsp reduced sodium soy sauce
- 1/2 tbsp agave
- 1/4 tsp garlic powder
Garnish
- sesame seeds
- red chili flakes
- cilantro
Preparation
Whisk together the sauce ingredients in a bowl.
In a pan, add tofu, mushrooms, and oil, then cook for 7-10 minutes, stirring often, until starting to brown.
Add dark soy sauce and 2 tablespoons of the sauce, stir, and cook for 1 minute.
Put some water in a small bowl and have the filling mixture and wonton wrappers ready.
Take 1 tablespoon of the tofu mixture and place it in the center of a wonton wrapper.
With a finger, wet two adjacent edges of the wonton square, fold over the other two sides, and press down firmly to squeeze out air, forming a triangle.
Fold in the two sides of the triangle to overlap each other, secure with a bit of water, and press firmly.
Once all are folded, cook the dumplings for 3 to 5 minutes until the wrapper is fully cooked, using a steamer or a large pan with some water in the bottom and covered as a makeshift steamer.
Garnish with sesame seeds, red chili flakes, and cilantro. Substitutions can include regular soy sauce or tamari for dark soy sauce, and sambal for chili garlic sauce or maple syrup for agave.